French Pie Pastry
Master the art of French baking with this foolproof French Pie Pastry recipe, perfect for creating buttery, flaky crusts that elevate any pie to gourmet status. Crafted with a few simple ingredients—cold, cubed unsalted butter, all-purpose flour, and just a touch of ice water—this pâte brisée-style dough delivers the quintessential golden, tender flakiness every baker dreams of. The optional touch of sugar offers versatility, making it ideal for both sweet and savory creations. With a quick 20-minute prep time, this pastry dough is easy to make yet yields professional-quality results. Whether you're crafting a classic apple pie, a decadent quiche, or a rustic galette, this French pastry dough is your go-to foundation for perfection. Refrigeration ensures optimal flakiness, and rolling it out is a breeze when following the detailed steps provided. Impress your guests with a pie crust that’s as visually appealing as it is delicious!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 240 grams all-purpose flour
- 180 grams unsalted butter (cold, cubed)
- 1 teaspoon salt
- 1 teaspoon granulated sugar (optional for sweet pies)
- 4 tablespoons ice water
Directions
Step 1
In a large mixing bowl, combine the flour, salt, and sugar (if using).
Step 2
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Step 3
Gradually add the ice water, one tablespoon at a time, while gently mixing the dough with a fork or your hands. Add just enough water for the dough to hold together without becoming sticky.
Step 4
Turn the dough onto a lightly floured surface and gently knead it a few times to bring it together. Be careful not to overwork the dough to maintain its flakiness.
Step 5
Form the dough into a flat disk. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
Step 6
When ready to use, lightly flour your work surface and rolling pin. Roll the chilled dough into a circle large enough to fit your pie pan, about 1/8 inch thick.
Step 7
Carefully transfer the rolled-out dough to your pie pan, pressing it gently into the edges and trimming any excess dough. If making a double-crust pie, divide the dough in half before rolling and reserve one portion for the top crust.
Step 8
Use as directed in your pie recipe, baking according to the specific instructions for your filling.
Nutrition Facts
| Serving size | 490.2 grams (490.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2183 |
| Total Fat 148.40g | 190% |
| Saturated Fat 92.80g | 464% |
| Cholesterol 393mg | 131% |
| Sodium 2389mg | 104% |
| Total Carbohydrate 187.50g | 68% |
| Dietary Fiber 6.50g | 23% |
| Total Sugars 4.80g | |
| Protein 26.30g | 53% |
| Vitamin D 0IU | 0% |
| Calcium 71mg | 5% |
| Iron 11mg | 63% |
| Potassium 295mg | 6% |
Source of Calories